TWI600377B - Grease composition - Google Patents

Description

Grease composition

The present invention relates to a fat or oil composition which is preferably used for baking confections, especially for composite cakes.

There are commercially available composite cakes in which baked cakes such as biscuits or cookies are bonded to chocolate, or chocolate is baked in baked pastries, or baked cakes are coated with chocolate. At a normal temperature of 10 to 30 ° C, the concentration of the liquid oil in the fat or oil composition such as ghee in the baked pastry is higher than the concentration of the liquid oil in the chocolate. Therefore, the transfer of the liquid oil from the baked pastry to the chocolate side during storage is generated. When this transfer occurs, the baked pastry will be whitened or the chocolate will be softened, etc., and the quality of the composite cake will deteriorate.

There is disclosed a method of improving the liquid-oil retaining ability of the fat or oil composition used for baking confectionery to suppress the above-mentioned transfer. For example, Patent Document 1 discloses a transfer inhibitor for fats and oils for baking confections, which contains at least one of three fatty acid residues constituting a triglyceride in a specific amount as a saturated fatty acid having 20 to 24 carbon atoms. Di-saturated monounsaturated mixed acid triglyceride. Further, Patent Document 2 discloses a fat or oil composition containing a specific amount of one or more triglycerides each having a saturated fatty acid having 20 to 24 carbon atoms and a saturated fatty acid having 8 to 14 carbon atoms in one molecule.

Further, it has been revealed that the oil-and-fat composition contains a lipophilic emulsifier to prevent coarsening of the oil crystals, thereby improving the crystal state of the oil and fat, and suppressing the above-described transfer. For example, Patent Document 3 discloses a fat-and-oil-transfer-resistant fat or oil composition containing 60% or more of a sucrose fatty acid ester which is composed of palmitic acid and has an average degree of substitution of 4 or more. Further, Patent Document 4 describes an oil and fat composition for baking confections containing an emulsifier having a wheat starch adsorption ability.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. SHO 63-126457

[Patent Document 2] Japanese Patent Laid-Open No. 4-71441

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2008-301731

[Patent Document 4] Japanese Patent Laid-Open No. 4-173046

The present invention relates to a fat or oil composition containing 0.2 to 3 parts by mass of the following component (B) per 100 parts by mass of the following component (A): (A) a fat or oil containing 11% by mass or more of a constituent fatty acid The total carbon number is 48% triterpene glycerin, and the total number of carbon atoms of the constituent fatty acids of 2.5 to 7.5% by mass is 58% triterpene glycerin, and among all the constituent fatty acids, the ratio of the saturated fatty acid having 12 carbon atoms is 4~ 8 mass%, the ratio of the carbon number 18 unsaturated fatty acid is 40 to 50% by mass, and the ratio of the saturated fatty acid having a carbon number of 22 is 3 to 10% by mass; (B) an emulsifier selected from the group consisting of organic acid monoglyceride And one or more of the nonionic emulsifiers having 12 or more of stearyl sulphate, calcium stearyl sulphate, and HLB (hydrophile lipophile balance value).

According to the method described in the above prior art document, the whitening inhibitory effect at the time of storage is still insufficient, and the whitening of the baked cake cannot be sufficiently suppressed in the composite cake having a high chocolate ratio.

The present invention relates to providing a fat or oil composition for use as a raw material for baking cakes In the case of the present invention, the baked cake having good appearance, taste and texture can be prepared, and in the composite cake prepared by combining the baked cake and the chocolate, the transfer of the liquid oil from the baked pastry to the chocolate side can be suppressed. It can further inhibit the whitening of baked cakes.

The present inventors have found that an appearance can be obtained by preparing a baked cake using a fat or oil composition containing a specific amount of a triglyceride of a specific structure and a specific emulsifier in a specific ratio as a raw material. A baked cake having good taste and texture, and the whitening of the baked cake is less likely to occur in the composite cake prepared by combining the baked cake and the chocolate. The present invention has been completed based on these findings.

The oil and fat composition of the present invention will be described in detail below.

The oil and fat composition of the present invention contains a specific amount of a specific fat (component (A)) and a specific emulsifier (ingredient (B)).

The component (A) used in the present invention is usually a fat or oil which is adjusted to a specific component composition by using the edible fat and oil of the transesterification reaction as described below. The main component of the component (A) is triterpene glycerol (a compound in which all of the three hydroxyl groups of glycerol are bonded to one ester of one molecule of a fatty acid; hereinafter also referred to as TAG (triacylglycerol)). The content of the triterpene glycerin in the component (A) is preferably 90% by mass or more, more preferably 93% by mass or more, and still more preferably 95% by mass or more. The content of the triterpene glycerin in the component (A) may be 100% by mass. However, since the components such as monoglyceride, diglyceride, and fatty acid are mixed in edible fats and oils, transesterified fats and the like, the content of triterpene glycerin is usually 99% by mass or less.

The content of the triterpene glycerin in the component (A) can be determined by summing the respective triterpene glycerol measured by the 2.3.6.1 triterpene glycerin composition (gas chromatography) described in the reference oil and fat analysis test method. .

The component (A) contains a specific amount of the carbon number of the constituent fatty acids in a total of 48% triterpene glycerin (hereinafter also referred to as C48 triterpene glycerin), and the total number of carbon atoms constituting the fatty acid is 58% triglyceride (hereinafter, , also known as C58 triterpenoid glycerol). The C48 triterpene glycerol is preferably a saturated fatty acid residue having a molecular weight of 12 and a molecular weight of 18 unsaturated fatty acids. The residue consists of triterpene glycerol. Examples of the C48 triterpene glycerin include glycerin monolaurate/dioleate. Further, the C58 triterpene glycerin is preferably composed mainly of triterpene glycerin having one molecule of a saturated fatty acid residue of 22 and two molecules of an unsaturated fatty acid having 18 carbon atoms. Examples of the C58 triterpene glycerin include glycerin monobehenic acid/dioleate.

Further, the component (A) is preferably a triterpene glycerin (hereinafter also referred to as C52 triterpene glycerin) having a total carbon number of a specific amount of the constituent fatty acids of 52. The C52 triterpene glycerin is preferably composed mainly of triterpene glycerin having a molecular weight of 12 saturated fatty acid residues, 1 molecular weight of 22 saturated fatty acid residues, and 1 molecular weight of 18 unsaturated fatty acid residues. Examples of the C52 triterpene glycerin include glycerin monolauric acid/behenic acid/oleic acid ester.

Further, the component (A) is preferably a triterpene glycerin (hereinafter also referred to as C44 triterpene glycerin) having a total carbon number of a specific amount of the constituent fatty acids, and the total number of carbon atoms constituting the fatty acid is 46醯 glycerin (hereinafter, also referred to as C46 triterpene glycerin), the total number of carbon atoms constituting the fatty acid is 50% triglyceride (hereinafter also referred to as C50 triglyceride), and the total number of carbon atoms constituting the fatty acid is 54 Triterpenoid glycerol (hereinafter also referred to as C54 triterpene glycerol).

In the present invention, the "constituting fatty acid" means a fatty acid having an ester bond formed in a compound having a structure in which an ester is bonded with a fatty acid such as triterpene glycerin or an organic acid monoglyceride (emulsifier).

Here, the content of C44 triterpene glycerin, C46 triglyceride, C48 triglyceride, C50 triglyceride, C52 triglyceride, C54 triglyceride and C58 triglyceride in the component (A) can be determined by the reference fat The method described in 2.4.6.1 Triterpene Glycerin Composition (Gas Chromatography) described in the test method was measured.

The content of the C48 triterpene glycerin in the component (A) is 11% by mass or more, and more preferably 12% by mass or more, and even more preferably 12.5, from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake. The mass% or more is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 12 to 20% by mass, still more preferably 12.5 to 15% by mass.

The content of C58 triterpenoid glycerin in the above component (A) is 2.5 to 7.5% by mass, which is even more From the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture, it is preferably 2.8 mass% or more, more preferably 3% by mass or more, and still more preferably 3.5 mass% or more. In the same manner, the content of C58 triterpene glycerin in the component (A) is preferably 7% by mass or less, more preferably 6.5% by mass or less, still more preferably 6% by mass or less, further preferably It is 5% by mass or less. Further, from the same viewpoint, the content of C58 triterpene glycerin in the component (A) is preferably 2.8 to 7% by mass, more preferably 3 to 7% by mass, still more preferably 3 to 6.5% by mass, Further preferably, it is 3.5 to 5% by mass.

The content of the C52 triterpene glycerin in the component (A) is preferably 18% by mass or more from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture and taste. More preferably, it is 20% by mass or more. In the same manner, the content of C52 triterpene glycerin in the component (A) is preferably 30% by mass or less, and more preferably 25% by mass or less. Further, from the same viewpoint, the content of the C52 triterpene glycerin in the component (A) is more preferably 18 to 30% by mass, still more preferably 20 to 25% by mass.

The content of the C44 triterpene glycerin in the component (A) is preferably 2% by mass or more from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture and taste. More preferably, it is 3% by mass or more, and further preferably 4% by mass or more. In the same manner, the content of the C44 triterpene glycerin in the component (A) is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 7% by mass or less, further preferably It is 6 mass% or less, and more preferably 5% by mass or less. Further, from the same viewpoint, the content of the C44 triterpene glycerin in the component (A) is preferably 2 to 15% by mass, more preferably 3 to 10% by mass, still more preferably 4 to 7% by mass, Further, the step is preferably 4 to 6% by mass, and more preferably 4 to 5% by mass.

The content of the C46 triterpene glycerin in the component (A) is preferably 3% by mass or more from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture and taste. More preferably, it is 5% by mass or more, and further preferably 6.5 mass% or more. Further, from the same viewpoint, the content of C46 triterpenoid glycerin in the above component (A) is preferably 15% by mass or less, more preferably 10% by mass or less, further preferably 8% by mass or less. Further, from the same viewpoint, the content of the C46 triterpene glycerin in the component (A) is preferably from 3 to 15% by mass, more preferably from 5 to 10% by mass, even more preferably from 6.5 to 8% by mass.

The content of the C50 triterpene glycerin in the component (A) is preferably 10% by mass or more from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture and taste. It is more preferably 13% by mass or more, and still more preferably 16% by mass or more. In the same manner, the content of the C50 triterpene glycerin in the component (A) is preferably 25% by mass or less, and more preferably 20% by mass or less. Further, from the same viewpoint, the content of C50 triterpene glycerin in the component (A) is preferably 10 to 25% by mass, more preferably 13 to 20% by mass, still more preferably 16 to 20% by mass.

The content of the C54 triterpene glycerin in the component (A) is preferably 12% by mass or more from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and obtaining a good food texture and taste. It is more preferably 13% by mass or more, and still more preferably 15% by mass or more. In the same manner, the content of C54 triterpene glycerin in the component (A) is preferably 30% by mass or less, more preferably 25% by mass or less, still more preferably 20% by mass or less. Further, from the same viewpoint, the content of the C54 triterpene glycerin in the component (A) is preferably 12 to 30% by mass, more preferably 13 to 25% by mass, still more preferably 15 to 20% by mass.

In the whole constituent fatty acid of the whole component of the oil of the component (A), the ratio of the saturated fatty acid having a carbon number of 12 is 4 to 8% by mass, so that the appearance, taste and texture of the baked confectionery are improved, and the composite confectionery is further suppressed. From the viewpoint of whitening the baked confectionery, it is preferably 4.5% by mass or more, and more preferably 5% by mass or more. In the same manner, the ratio of the saturated fatty acid having 12 carbon atoms in the entire constituent fatty acid of the whole component of the fat of the component (A) is preferably 6.5 mass% or less, more preferably 6% by mass or less. In the same manner, the proportion of the saturated fatty acid having a carbon number of 12 in all the constituent fatty acids of the whole of the fats and oils of the component (A) is preferably 4.5 to 6.5% by mass, and more preferably 5 to 6% by mass.

The total fat of the oil of the component (A) is a fatty acid having 18 carbon atoms. The ratio of the acid is 40 to 50% by mass, and the appearance, taste, and texture of the baked confectionery are improved, and the whitening of the baked confectionery in the composite confectionery is further suppressed, preferably 42% by mass. More preferably, it is 45 mass% or more. In the same manner, the proportion of the unsaturated fatty acid having a carbon number of 18 in the whole constituent oil of the component (A) is preferably 49% by mass or less. In the same manner, the proportion of the unsaturated fatty acid having a carbon number of 18 in the whole constituent oil of the component (A) is preferably 42 to 50% by mass, more preferably 45 to 49% by mass.

In the whole constituent fatty acid of the whole component of the oil of the component (A), the ratio of the saturated fatty acid having a carbon number of 22 is 3 to 10% by mass, so that the appearance, taste and texture of the baked confectionery are improved, and the composite confectionery is further suppressed. From the viewpoint of whitening the baked confectionery, it is preferably 3.5% by mass or more, and more preferably 4% by mass or more. In the same manner, the ratio of the saturated fatty acid having a carbon number of 22 in the whole constituent oil of the component (A) is preferably 8% by mass or less, more preferably 7% by mass or less, and still more preferably It is 6 mass% or less, and more preferably 5% by mass or less. Further, from the same viewpoint, the proportion of the saturated fatty acid having a carbon number of 22 in the whole constituent oil of the component (A) is preferably from 3 to 8% by mass, more preferably from 3.5 to 7% by mass, and further more preferably It is preferably 3.5 to 6 mass%, more preferably 4 to 5 mass%.

In the whole constituent fatty acid of the whole of the fats and oils of the component (A), the appearance, taste, and texture of the baked confectionery are improved, and the whiteness of the baked confectionery in the composite confectionery is further suppressed. The proportion of the saturated fatty acid is preferably 15% by mass or more, more preferably 20% by mass or more, and still more preferably 25% by mass or more. In the same manner, the ratio of the saturated fatty acid having a carbon number of 16 in all the constituent fatty acids of the whole of the fats and oils of the component (A) is preferably 35 mass% or less, more preferably 30 mass% or less. Further, from the same viewpoint, the proportion of the saturated fatty acid having a carbon number of 16 in the entire constituent fatty acid of the component (A) is preferably 15 to 35 mass%, more preferably 20 to 30 mass%, and further Good is 25~30% by mass.

All of the fats and oils of the component (A) are composed of the component (A) itself. The preparation method of the fatty acid methyl ester (2.4.1) in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Association. .-1996)" Preparation of fatty acid methyl esters, using the obtained samples, by American Oil Chemists. Society Official Method Ce 1f-96 (GLC (Gas-Liquid Chromatography, gas phase liquid phase) The chromatographic method) was carried out.

The preparation method of the fat or oil used as the above component (A) is not particularly limited, and can be appropriately combined by rapeseed oil, canola oil, soybean oil, rice oil, corn oil, cottonseed oil, sesame oil, safflower oil , sunflower oil, olive oil, Australian walnut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, mustard oil, rice bran oil, wheat germ oil, coconut oil, palm oil, palm The oil and fat, the hydrogenated oil of each of the above-mentioned fats and oils, and the edible oil and fat such as the classification oil are obtained by a transesterification reaction. Further, it may be obtained by mixing the transesterified oil with edible fats and oils, or by appropriately combining the transesterified oils having different combinations of the used fats and oils. The transesterification reaction can be carried out under ordinary conditions, for example, in the presence of an enzyme such as an alkali metal-containing alkaline catalyst or a lipase such as sodium methoxide, sodium ethoxide, sodium metal, sodium hydride or sodium hydroxide.

The emulsifier of the above component (B) used in the present invention is selected from the group consisting of organic acid monoglyceride, stearyl calcium lactate, sodium stearyl sulphate, and nonionic emulsifier having an HLB of 12 or more. 2 or more types.

In the present invention, the HLB is obtained by calculation by the Griffin method (W.C. Griffin, J. Soc. Cosmetic. Chemists., 1, 311 (1949)) represented by the following formula.

HLB = 20 × (molecular weight of hydrophilic group) / (molecular weight of emulsifier)

Examples of the nonionic emulsifier having an HLB of 12 or more which can be used as the component (B) of the present invention include, for example, a polyglycerin fatty acid ester having an HLB of 12 or more, a sucrose fatty acid ester having an HLB of 12 or more, and HLB is one or more of 12 or more polysorbates.

The nonionic emulsifier which can be used as the component (B) of the present invention and has an HLB of 12 or more usually has an HLB of 18 or less, preferably 16 or less. Further, the HLB of the nonionic emulsifier which can be used as the component (B) of the present invention is preferably 13 or more, more preferably 14 or more, still more preferably 14.5 or more.

The organic acid monoglyceride in the present invention, which is also referred to as an organic acid monoterpene glycerin or a glycerin organic acid fatty acid ester, is a compound in which one organic acid and a fatty acid are ester-bonded to a hydroxyl group of glycerin. The organic acid monoglyceride used in the present invention is preferably a compound having a structure in which one of the hydroxyl groups at the 1-position and the 2-position of the glycerin is ester-bonded with a fatty acid, and a hydroxyl group at the 3-position. An organic acid is bonded to the ester via a carboxyl group.

The organic acid constituting the above organic acid monoglyceride which can be used as the component (B) of the present invention is preferably a polyvalent carboxylic acid having at least two carboxyl groups in the molecule, more preferably a dicarboxylic acid. Examples of the polyvalent carboxylic acid include succinic acid, citric acid, tartaric acid, and dimercapto tartaric acid. The organic acid monoglyceride used in the present invention may be one or more selected from the group consisting of succinic acid monoglyceride, citric acid monoglyceride, tartaric acid monoglyceride, and dimercapto tartrate monoglyceride. Among them, succinic acid monoglyceride, citric acid monoglyceride, and diacetyl tartaric acid monoglyceride can be preferably used.

The form of the salt is also included in the organic acid monoglyceride used in the present invention.

The constituent fatty acid of the organic acid monoglyceride used in the present invention preferably has a carbon number of 12 or more, more preferably a carbon number of 14 or more, and further preferably has a carbon number of 16 or more in terms of taste. Further, the constituent fatty acid of the organic acid monoglyceride used in the present invention preferably has a carbon number of 22 or less, more preferably 20 or less. The constituent fatty acid of the organic acid monoglyceride used in the present invention is more preferably a carbon number of 12 to 22, still more preferably 14 to 22, still more preferably 16 to 20.

Further, the constituent fatty acid of the organic acid monoglyceride used in the present invention preferably contains a saturated fatty acid in terms of taste. The proportion of the saturated fatty acid in all the constituent fatty acids of the organic acid monoglyceride used in the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 90% by mass or more. Moreover, it can also be used in the present invention. All of the constituent fatty acids of the organic acid monoglyceride are saturated fatty acids. The organic acid monoglyceride used in the present invention may be, for example, myristic acid, palmitic acid, stearic acid, arachidic acid or behenic acid as a constituent fatty acid, and it is preferred to use stearic acid as a constituent fatty acid. Organic acid monoglyceride.

The structure of the stearin-based calcium lactate (formula (1)) and the stearic acid-based sodium lactate (formula (2)) which can be used in the present invention is shown below. In the following formula, n indicating the number of lactic acid units is preferably an integer of 2 to 5.

The various emulsifiers constituting the component (B) can be synthesized by a usual method. Further, a commercially available product can also be used.

Examples of the polyglycerin fatty acid ester which can be used as the component (B) include Sunsoft Q12S, Sunsoft Q17S (trade name, manufactured by Sun Chemical Co., Ltd.), SY Glyster MO-7S, and SY Glyster ML-750 (trade name). , all manufactured by Sakamoto Pharmaceutical Co., Ltd.), Ryoto Polygly Ester DL15, and Ryoto Polygly Ester DO13 (trade names, all manufactured by Mitsubishi Chemical Foods Co., Ltd.).

Examples of the sucrose fatty acid ester which can be used as the above component (B) include Ryoto Sugar Ester S-1670 and Ryoto Sugar Ester O-1570 (trade names, all of which are Mitsubishi Chemical Corporation). Manufactured by Food Company), DK Ester F-140, DK Ester F-160 (trade name, all manufactured by Daiichi Kogyo Co., Ltd.).

Examples of the polysorbate which can be used as the component (B) include Emasol S-120V, Emasol O-120V, and Emasol L-120V (trade names, all manufactured by Kao Corporation).

The oil and fat composition of the present invention contains 0.2 to 3 parts by mass of the component (B) per 100 parts by mass of the above component (A). The content of the component (B) is preferably 0.5 parts by mass or more, more preferably 0.6 parts by mass or more, per 100 parts by mass of the component (A), from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake. Further, it is preferably 0.8 parts by mass or more. In addition, the content of the component (B) is preferably 2.6 parts by mass or less, more preferably 2 parts by mass or less, even more preferably 2 parts by mass or less, more preferably 2 parts by mass or less, based on 100 parts by mass of the component (B). 1.5 parts by mass or less. Moreover, the content of the component (B) is preferably 0.5 with respect to 100 parts by mass of the component (A) from the viewpoint of suppressing the whitening of the baked confectionery in the composite cake and the good food texture and taste. It is preferably 2.6 parts by mass, more preferably 0.6 to 2.6 parts by mass, still more preferably 0.6 to 2 parts by mass, still more preferably 0.8 to 1.5 parts by mass.

In the oil and fat composition of the present invention, the content of the component (A) is preferably 97 to 99.8% by mass, more preferably 97.4 to 99.5% by mass, still more preferably 98 to 99.4% by mass, and still more preferably 98.5 to 99.2% by mass. %.

In the oil and fat composition of the present invention, the content of the component (B) is preferably 0.2 to 3% by mass, more preferably 0.5 to 2.6% by mass, still more preferably 0.6 to 2% by mass, still more preferably 0.8 to 1.5% by mass. %.

The oil and fat composition of the present invention preferably has a melting point of 32 to 40 °C. When the melting point is too low, there is a case where the crispy texture is lost or the whitening inhibitory effect is lowered. When the melting point is too high, the texture is hard and the mouth-melting feeling is lowered.

In the present invention, the melting point of the oil and fat refers to the rising melting point, which is determined by the measurement method of the rising melting point in the "standard oil analysis test method" edited by the Japan Oil Chemists' Society. value.

The melting point of the oil and fat composition of the present invention is preferably from 35 to 38 ° C in terms of whiteness inhibition and texture.

The oil and fat composition of the present invention may also be composed of the above component (A) and component (B). Further, in the oil and fat composition of the present invention, the total content of the components (A) and (B) may not necessarily be 100% by mass, and in this case, in addition to the above components (A) and (B). The remainder contains colorants, antioxidants, emulsifiers, enhancers, and the like.

The oil and fat composition of the present invention can be obtained by mixing and homogenizing the fat or oil of the component (A) and the emulsifier of the component (B) so as to have a content specified in the present invention. The oil and fat composition of the present invention is preferably a ghee. This ghee can be obtained, for example, by uniformly mixing the fats and oils of the component (A) and the emulsifier of the component (B) at 55 to 65 ° C, followed by quenching and kneading.

The fat or oil composition of the present invention can prepare baked cakes having good appearance, taste and texture by baking raw materials for cakes, and is not easy to be baked in a composite cake made by combining the baked cakes and chocolate. The whiteness of the pastry.

Next, the preparation of the baked confectionery and the composite confectionery of the present invention will be described.

The baked confectionery of the present invention is prepared by using at least the fat or oil composition of the present invention, wheat flour, and water as raw materials. More specifically, it can be obtained by mixing at least the fat or oil composition of the present invention, wheat flour, and water to prepare a dough and baking the dough.

In the present invention, the term "bake-baked cake" means the fruit-making ceremony (Mr. Watanabe, Suzuki, Mt. Iwata, and Ohara, Jiro), the first print of the first edition, issued at Asakura Bookstore, October 30, 1981, p. 204 Described biscuits, cookies, crackers, dry bread, pretzel, pie, cut bread, shortbread, etc., preferably a fair competition statute Cookies, cookies, crackers, dry bread, pudding cakes, pies, sliced bread, etc., as defined in (1971), are preferably biscuits or cookies.

The content of the oil and fat composition of the present invention in the above-mentioned dough is preferably from 5 to 30% by mass, more preferably from 10 to 25% by mass, in terms of whitening inhibition and texture.

The above-mentioned wheat flour is not particularly limited as long as it is made of wheat endosperm, and examples thereof include high-gluten flour, medium-gluten flour, low-gluten flour, or a mixture thereof, and are preferably selected from medium-gluten flour and low-gluten. One or two kinds of flour, more preferably low-gluten flour. A commercially available product can be used as the above wheat flour.

The content of the wheat flour in the above dough is preferably from 30 to 70% by mass, more preferably from 40 to 65% by mass, in terms of formability and texture.

In the baked confectionery of the present invention, the content of water contained in the dough is preferably from 2 to 10% by mass, more preferably from 3 to 7% by mass.

In the baked confectionery of the present invention, a sugar or a sweetener may be added as a raw material. Examples of the saccharide or sweetener include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, or starch hydrolyzates, or sugar alcohols obtained by reduction. For example, glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, sucrose, isomerized sugar, invert sugar For the cyclodextrin, the dextrin, the branched cyclodextrin, or the like, one type or a mixture of two or more types may be used.

The content of the saccharide and/or the sweetener in the above-mentioned dough is preferably from 5 to 30% by mass, more preferably from 10 to 25% by mass, from the viewpoint of taste and preservability of the food.

In the baked confectionery of the present invention, the egg can be adjusted as a raw material. The egg is not particularly limited, and eggs, ostrich eggs, duck eggs, and the like can be used, and eggs can be preferably used. The above egg means protein and/or egg yolk.

The processing form of the egg to be used is not particularly limited, and raw eggs, frozen eggs, powdered eggs, sugared eggs, sterilized eggs, and the like can be used, and sterilized eggs can be preferably used.

The content of the egg in the above dough is preferably from 1 to 10% by mass, more preferably from 2 to 5% by mass, in terms of taste.

The baked confectionery of the present invention can be formulated with milk powder as its raw material. The milk powder is preferably degreased Milk powder.

The content of the milk powder in the above dough is preferably from 0.2 to 5% by mass, more preferably from 0.5 to 3% by mass, in terms of taste.

Moreover, the baked cake of the present invention may also be formulated with milk, coconut milk, maple syrup, almond powder, salt, various seasonings, various sweeteners, swelling agents, pH adjusters, antioxidants, spices, water, etc. raw material. These blending amounts are preferably within the range of the amount of preparation of the conventional baked confectionery.

The above dough can be prepared by a usual method such as a sugar-butter method or a flour-butter method. Also, cut hard biscuits, cut soft biscuits (embossed), rotary biscuits, wire cut biscuits, root press biscuits, and bar-shaped biscuits (deposit) Biscuit (drop), hand-made biscuits, etc.

The baking conditions of the dough prepared above are not particularly limited and may be appropriately determined depending on the type of baked confectionery.

The composite cake of the present invention is a combination of baked cakes and chocolate baked cakes of the present invention. The form of the composite cake of the present invention is not particularly limited, and examples thereof include a form in which baked cakes are combined with chocolate, a form in which chocolate is baked in a baked pastry, and a form in which chocolate is baked and baked. The chocolate used in the composite cake of the present invention is not particularly limited, and may be any of bitter chocolate, sweet chocolate, milk chocolate, white chocolate, and the like.

In the above embodiment, the present invention further discloses the following fat or oil composition, baked cake, or composite cake.

<1>

A fat or oil composition containing 0.2 to 3 parts by mass of the following component (B) with respect to 100 parts by mass of the following component (A): (A) a fat or oil containing 11% by mass or more of the carbon number of the constituent fatty acid Total is 48 The total number of carbon atoms of the triglyceride and 2.5 to 7.5% by mass of the constituent fatty acids is 58% triglyceride, and among all the constituent fatty acids, the ratio of the saturated fatty acid having 12 carbon atoms is 4 to 8 mass%, and the carbon number is 18 The ratio of the unsaturated fatty acid is 40 to 50% by mass, and the ratio of the saturated fatty acid having a carbon number of 22 is 3 to 10% by mass; (B) the emulsifier is selected from the group consisting of organic acid monoglyceride and stearyl calcium lactate. And one or more of stearyl sulphate sodium lactate and HLB having 12 or more nonionic emulsifiers.

<2>

In the oil and fat composition of the above-mentioned item (1), the total amount of carbon atoms of the constituent fatty acids is 48%, and the content of the triterpene glycerin is preferably 12% by mass or more, and more preferably 12.5% by mass or more. .

<3>

The oil and fat composition of the above-mentioned item (1), wherein the total amount of carbon atoms of the constituent fatty acids is 48%, the content of the triglyceride is preferably 20% by mass or less, more preferably 15% by mass or less.

<4>

The fat or oil composition according to the above <1>, wherein the total amount of carbon atoms of the fatty acid in the component (A) is preferably from 10 to 20% by mass, more preferably from 12 to 20%. The mass% is further preferably 12 to 15% by mass, and more preferably 12.5 to 15% by mass.

<5>

The fat or oil composition according to any one of the above-mentioned items (1), wherein the total amount of carbon atoms of the fatty acids in the component (A) is preferably 2.8 mass% or more. More preferably, it is 3% by mass or more, and further preferably 3.5% by mass or more.

<6>

The oil and fat composition according to any one of the above-mentioned items (1), wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 58. The mass% or less is more preferably 6.5 mass% or less, further preferably 5% by mass or less.

<7>

The oil and fat composition according to any one of the above-mentioned items (1), wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 58. The content of the triterpene glycerin is preferably 2.8 to 7 mass. % is more preferably 3 to 7% by mass, still more preferably 3 to 6.5% by mass, still more preferably 3.5 to 5% by mass.

<8>

The oil and fat composition according to any one of the above-mentioned items, wherein the total number of carbon atoms of the constituent fatty acids is 48, and the triglyceride comprises 1 molecule of a saturated fatty acid having 12 carbon atoms and 2 molecules of carbon. The unsaturated fatty acid is a triterpene glycerin constituting a fatty acid.

<9>

The oil and fat composition according to any one of the above <1> to <8> wherein the total number of carbon atoms of the constituent fatty acids is 48, and the triglyceride comprises glycerol monolaurate/dioleate.

<10>

The oil and fat composition according to any one of the above-mentioned items, wherein the total number of carbon atoms of the constituent fatty acids is 58, and the triglyceride comprises 2 molecules of carbon 18-unsaturated fatty acid and 1 molecule of carbon 22 The saturated fatty acid is a triterpene glycerin constituting a fatty acid.

<11>

The oil and fat composition according to any one of the above-mentioned items, wherein the total number of carbon atoms of the constituent fatty acids is 58, and the triglyceride comprises glycerol monobehenic acid/dioleate.

<12>

The oil and fat composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 12 to the total constituent fatty acids of the oil of the component (A) is preferably 4.5% by mass or more, more preferably It is 5% by mass or more.

<13>

The oil and fat composition according to any one of the above <1> to <12, wherein the above component (A) Among all the constituent fatty acids of the fats and oils, the proportion of the saturated fatty acid having 12 carbon atoms is preferably 6.5 mass% or less, more preferably 6% by mass or less.

<14>

The oil and fat composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 12 to the total constituent fatty acids of the oil of the component (A) is preferably 4.5 to 6.5% by mass. Good is 5~6 mass%.

<15>

The oil-fat composition of any one of the above-mentioned <1> to <14>, wherein the ratio of the carbon number 18 unsaturated fatty acid of all the fatty acids of the fat of the said component (A) is 42% by mass or more, and more. Good is 45% by mass or more.

<16>

In the oil and fat composition according to any one of the above-mentioned items (1), the ratio of the unsaturated fatty acid having a carbon number of 18 to the total constituent fatty acids of the oil of the component (A) is preferably 49% by mass or less.

<17>

The oil and fat composition according to any one of the above-mentioned items, wherein the ratio of the unsaturated fatty acid having a carbon number of 18 to 50% by mass of the total constituent fatty acids of the oil of the component (A) is preferably 42 to 50% by mass. More preferably 45 to 49% by mass.

<18>

The fat or oil composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 22 to the total constituent fatty acids of the oil of the component (A) is preferably 3.5% by mass or more, more preferably It is 4% by mass or more.

<19>

The fat or oil composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 22 to the total constituent fatty acids of the oil of the component (A) is preferably 8% by mass or less, more preferably 7% by mass or less, more preferably 6% by mass or less, further Preferably, it is 5 mass% or less.

<20>

The fat or oil composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 22 to the total constituent fatty acids of the oil of the component (A) is preferably from 3 to 8% by mass, more preferably It is preferably 3.5 to 7% by mass, more preferably 3.5 to 6% by mass, still more preferably 4 to 5% by mass.

<21>

The oil and fat composition according to any one of the above <1> to <20> wherein the organic acid constituting the organic acid monoglyceride is preferably a polyvalent carboxylic acid, more preferably a dicarboxylic acid.

<22>

The oil and fat composition according to any one of the above aspects, wherein the organic acid monoglyceride is preferably selected from the group consisting of succinic acid monoglyceride, citric acid monoglyceride, tartaric acid monoglyceride and dimercapto group. One or two or more kinds of tartaric acid monoglyceride are more preferably one or more selected from the group consisting of succinic acid monoglyceride, citric acid monoglyceride and diacetyl tartaric acid monoglyceride.

<23>

The oil-fat composition of any one of the above-mentioned <1> to <22>, wherein the ratio of the saturated fatty acid of all the constituent fatty acids of the organic acid monoglyceride in the oil-fat composition is preferably 50% by mass or more, more preferably It is 70% by mass or more, more preferably 90% by mass or more, and still more preferably 100% by mass.

<24>

The oil and fat composition according to any one of the above items <1> to <23> wherein the constituent fatty acid of the organic acid monoglyceride in the oil and fat composition is preferably selected from the group consisting of myristic acid, palmitic acid, stearic acid, and arachidic acid. And one or more of behenic acid and more preferably stearic acid.

<25>

The oil and fat composition according to any one of the above <1> to <24> wherein the above HLB is The nonionic emulsifier of 12 or more is preferably one or more selected from the group consisting of polyglycerin fatty acid esters, sucrose fatty acid esters, and polysorbates.

<26>

The oil-fat composition of any one of the above-mentioned <1> to <25>, wherein the content of the component (B) is preferably 0.5 parts by mass or more, more preferably 100 parts by mass based on the content of the component (A). It is 0.6 parts by mass or more, and more preferably 0.8 parts by mass or more.

<27>

The oil and fat composition according to any one of the above-mentioned items, wherein the content of the component (B) is preferably 2.6 parts by mass or less, more preferably 10,000 parts by mass or less based on 100 parts by mass of the component (A). 2 parts by mass or less, more preferably 1.5 parts by mass or less.

<28>

The oil and fat composition according to any one of the above-mentioned items, wherein the content of the component (B) is preferably 0.5 to 2.6 parts by mass, more preferably 100 parts by mass based on the content of the component (A). It is 0.6 to 2.6 parts by mass, more preferably 0.6 to 2 parts by mass, still more preferably 0.8 to 1.5 parts by mass.

<29>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil-fat composition preferably has a melting point of 32 to 40 ° C, more preferably 35 to 38 ° C.

<30>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil of the component (A) is preferably a total of 52% by mass of the carbon number of the constituent fatty acids, preferably 18% by mass or more, more preferably It is contained in an amount of 20% by mass or more.

<31>

In the oil and fat composition according to any one of the above-mentioned items (1), wherein the total amount of carbon atoms of the constituent fatty acids is 52%, the content of the triterpene glycerin is preferably 30% by mass or less. More preferably, it is 25% by mass or less.

<32>

The fat or oil composition according to any one of the above items <1> to <29> wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 52. The content of the triterpene glycerin is preferably 18 to 30 mass. %, more preferably 20 to 25% by mass.

<33>

The oil and fat composition according to any one of the above-mentioned <30>, wherein the total number of carbon atoms of the constituent fatty acids is 52, and the triglyceride comprises 1 molecule of a saturated fatty acid having 12 carbon atoms and 1 molecular weight of 18 An unsaturated fatty acid and a saturated fatty acid having a molecular weight of 22 are used as the triterpene glycerin constituting the fatty acid.

<34>

The oil and fat composition according to any one of the above <30>, wherein the total number of carbon atoms of the constituent fatty acids is 52, and the triglyceride comprises glycerol monolaurate/behenic acid/oleic acid ester.

<35>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil of the component (A) is preferably a total of 44% by mass of the carbon number of the constituent fatty acids, preferably 2% by mass or more, more preferably It is contained in an amount of 3% by mass or more, and more preferably 4% by mass or more.

<36>

The oil and fat composition according to any one of the above-mentioned items (1), wherein the total amount of carbon atoms of the constituent fatty acids is 44%, and the content of the triterpene glycerin is preferably 15% by mass or less. It is more preferably 10% by mass or less, further preferably 7% by mass or less, further preferably 6% by mass or less, and still more preferably 5% by mass or less.

<37>

The oil and fat composition according to any one of the above items <1> to <34> wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 44%, and the content of the triterpene glycerin is preferably 2 to 15 mass. %, more preferably 3 to 10% by mass, and further preferably 4 to 7% by mass, further Preferably, it is 4 to 6 mass%, and more preferably 4 to 5 mass%.

<38>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil of the component (A) is preferably 3% by mass or more, more preferably, the total number of carbon atoms constituting the fatty acid is 46% by mass. It is contained in an amount of 5% by mass or more, and more preferably 6.5 % by mass or more.

<39>

The oil and fat composition according to any one of the above-mentioned items (1), wherein the total amount of carbon atoms of the constituent fatty acids is 46%, and the content of the triterpene glycerin is preferably 15% by mass or less. More preferably, it is 10 mass% or less, More preferably, it is 8 mass% or less.

<40>

The oil and fat composition according to any one of the above items <1> to <37> wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 46, and the content of the triterpene glycerin is preferably 3 to 15 by mass. % is more preferably 5 to 10% by mass, still more preferably 6.5 to 8% by mass.

<41>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil or fat of the component (A) is preferably contained in an amount of 10% by mass or more based on the total number of carbon atoms constituting the fatty acid. It is contained in an amount of 13% by mass or more, and more preferably 16% by mass or more.

<42>

In the oil and fat composition according to any one of the above-mentioned items (1), wherein the total amount of carbon atoms of the constituent fatty acids is 50%, the content of the triglyceride is preferably 25% by mass or less. More preferably, it is 20% by mass or less.

<43>

The oil and fat composition according to any one of the above items <1> to <40> wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 50%, and the content of the triglyceride is preferably 10 to 25 mass. % is more preferably 13 to 20% by mass, and still more preferably 16 to 20% by mass.

<44>

The oil and fat composition according to any one of the above-mentioned items, wherein the oil of the component (A) is preferably a total of 54% by mass of the carbon number of the constituent fatty acids, preferably 12% by mass or more, more preferably It is contained in an amount of 13% by mass or more, and more preferably 15% by mass or more.

<45>

The fat or oil composition according to any one of the above-mentioned items (1), wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 54%, and the content of the triterpene glycerin is preferably 30% by mass or less. More preferably, it is 25% by mass or less, and further preferably 20% by mass.

<46>

The oil and fat composition according to any one of the above items <1> to <43> wherein, in the fat or oil of the component (A), the total number of carbon atoms constituting the fatty acid is 54%, and the content of the triterpene glycerin is preferably 12 to 30 mass. % is more preferably 13 to 25% by mass, still more preferably 15 to 20% by mass.

<47>

The oil-fat composition of any one of the above-mentioned <1> to <46>, wherein the ratio of the saturated fatty acid having a carbon number of 16 is preferably 15% by mass or more, and more preferably all of the constituent fatty acids of the oil of the component (A). It is 20% by mass or more, and more preferably 25% by mass or more.

<48>

The fat or oil composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 16 to the total constituent fatty acids of the oil of the component (A) is preferably 35% by mass or less, more preferably It is 30% by mass or less.

<49>

The oil and fat composition according to any one of the above-mentioned items, wherein the ratio of the saturated fatty acid having a carbon number of 16 to the total constituent fatty acids of the oil of the component (A) is preferably 15 to 35% by mass. It is preferably 20 to 30% by mass, and more preferably 25 to 30% by mass.

<50>

The oil and fat composition according to any one of the above items <1> to <49>, wherein the HLB of the nonionic emulsifier having an HLB of 12 or more is preferably 13 or more, more preferably 14 or more, and further preferably It is 14.5 or more.

<51>

The oil and fat composition according to any one of the above items <1> to <50>, wherein the HLB of the nonionic emulsifier having an HLB of 12 or more is preferably 18 or less, more preferably 16 or less.

<52>

The oil and fat composition according to any one of the above items <1> to <49>, wherein the HLB of the nonionic emulsifier having an HLB of 12 or more is preferably from 12 to 18, more preferably from 13 to 18, still more preferably 14 ~18, further preferably 14.5~16.

<53>

The oil-fat composition of any one of the above-mentioned <1> to <52>, wherein the content of the component (A) in the oil and fat composition is preferably 97% by mass or more, more preferably 97.4% by mass or more, and still more preferably 98% by mass or more, and more preferably 98.5% by mass or more.

<54>

The oil-fat composition of any one of the above-mentioned <1> to <53>, wherein the content of the component (A) in the oil and fat composition is preferably 99.8% by mass or less, more preferably 99.5% by mass or less, still more preferably 99.4% by mass or less, further preferably 99.2% by mass or less.

<55>

The oil and fat composition according to any one of the above-mentioned items, wherein the content of the component (A) in the oil and fat composition is preferably from 97 to 99.8% by mass, more preferably from 97.4 to 99.5% by mass, and further Preferably, it is 98 to 99.4% by mass, and further preferably 98.5 to 99.2% by mass.

<56>

The oil-fat composition of any one of the above-mentioned <1> to <55>, wherein the content of the component (B) in the oil and fat composition is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, and still more preferably 0.6% by mass or more, and more preferably 0.8% by mass or more.

<57>

The oil and fat composition according to any one of the above <1> to <56> wherein the oil and fat composition The content of the component (B) is preferably 3% by mass or less, more preferably 2.6 mass% or less, further preferably 2 mass% or less, and still more preferably 1.5 mass% or less.

<58>

The oil and fat composition according to any one of the above items <1> to <55> wherein the content of the component (B) in the oil and fat composition is preferably 0.2 to 3% by mass, more preferably 0.5 to 2.6% by mass, and further Preferably, it is 0.6 to 2% by mass, and more preferably 0.8 to 1.5% by mass.

<59>

A baked confectionery, which is produced by using at least the oil and fat composition, wheat flour, a saccharide or a sweetener, and water as described in any one of the above <1> to <58>.

<60>

A baked confectionery obtained by mixing at least the fat or oil composition according to any one of the above <1> to <58>, wheat flour, sugar, and water, and baking the dough.

<61>

The baked confectionery of the above-mentioned <60>, wherein the content of the fat or oil composition according to any one of the above <1> to <58> is preferably 5 to 30% by mass, more preferably 10 to 25 by mass. %.

<62>

The baked confectionery of the above <60> or <61>, wherein the content of the wheat flour in the dough is preferably from 30 to 70% by mass, more preferably from 40 to 65% by mass.

<63>

The baked confectionery according to any one of <60> to <62> wherein the moisture content of the dough is preferably from 2 to 10% by mass, more preferably from 3 to 7% by mass.

<64>

The baked confectionery according to any one of the above-mentioned items, wherein the content of the saccharide or the sweetener is preferably from 5 to 30% by mass, more preferably from 10 to 25% by mass.

<65>

The baked confectionery according to any one of <60> to <64> wherein the dough comprises an egg.

<66>

The baked confectionery of the above <65>, wherein the content of the egg in the dough is preferably from 1 to 10% by mass, more preferably from 2 to 5% by mass.

<67>

The baked confectionery according to any one of <60> to <66> wherein the dough comprises milk powder.

<68>

The baked confectionery of the above <67>, wherein the content of the milk powder in the dough is preferably 0.2 to 5% by mass, more preferably 0.5 to 3% by mass.

<69>

The baked confectionery according to any one of the items <59> to <68> wherein the baked confectionery is selected from the group consisting of biscuits, cookies, crackers, dry bread, pudding cakes, pies, sliced breads and shortbreads. Preferably, it is a cookie or a cookie.

<70>

A composite cake comprising the baked confectionery and the chocolate of any one of the above <59> to <69>.

<71>

The composite cake according to the above <70>, wherein the composite cake is obtained by laminating the baked confectionery and the chocolate according to any one of the above <59> to <69>, as described above, <59> to <69> Any one of the baked confectionery chocolates, or the chocolate-coated confectionery cake according to any one of the above <59> to <69>.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited thereto.

[Examples] [Analytical method]

Composition of Fatty Acids: Preparation of fatty acid methyl esters according to the "Preparation Method of Fatty Acid Methyl Esters (2.4.1.-1996)" in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Association, by American Oil Chemists. Society Official Method The obtained sample was measured by Ce 1f-96 (GLC method).

The triterpene glycerin composition was measured by the method described in 2.4.6.1 Triterpene glycerin composition (gas chromatography) described in the reference oil analysis test method.

[Preparation Example 1] Preparation of transesterified oil

Each of the fats and oils was mixed at a ratio (unit: mass%) shown in the following Table 1, and sodium methoxide having a mass ratio of 0.1% by mass to the mixed fat and oil was used as a catalyst, and the mixture was reacted at 80 ° C for 30 minutes to obtain a random transesterified oil. It is washed, decolored, and deodorized by a usual method to obtain fats and oils 1 to 4.

The content of the obtained fats and oils 1 to 4 and the rapeseed refined oil used in the raw materials for transesterification and the triglyceride in the palm liquid oil (unit: mass%), and the constituent fatty acids of all the fatty acids The ratio (constituting the fatty acid composition, unit: mass%) and the content of various triterpenoid glycerol in each fat and oil (triglyceride composition, unit: mass%) are shown in Table 2 below.

[Preparation Example 2] Preparation of fat and oil composition

The oils and fats 1 to 4 obtained in the above Preparation Example 1 and the rapeseed refined oil and palm liquid oil used in the raw materials for transesterification, and various emulsifications are used in the ratios (unit: parts by mass) described in the following Tables 3 and 4. After uniformly mixing at 60 ° C, the mixture was subjected to rapid kneading treatment to obtain various oil and fat compositions (Examples 1 to 24 and Comparative Examples 1 to 17). Furthermore, in Table 4, the HLB of Sunsoft No. 818SK and Nisshin Lecithin Deluxe did not reach 12.

The ratio of the constituent fatty acids in the fatty acid composition of the various fats and oils obtained (unit: mass%), and the content of various triterpenoids in the fats and oils of various fats and oils compositions (three The glycerin composition, unit: mass%) is shown in Tables 3 and 4 below.

In addition, the melting point (°C) was also measured according to the measurement method of the rising melting point in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Association, and the results are shown in Tables 3 and 4 below.

[Preparation Example 3] Preparation of baked cakes

Using the fat or oil compositions of Examples 1 to 24 and Comparative Examples 1 to 17, the dough for biscuits was prepared in the following formulation.

<Material composition of biscuit dough>

<Preparation of biscuits>

After the sugar, the salt, and the skim milk powder were thoroughly mixed, the oil and fat composition and the sugar were added, and the mixture was mixed with a Hobart mixer to a specific gravity of 0.73 to 0.77. Then, while stirring by a Hobart mixer, the whole egg, ammonium hydrogencarbonate, sodium hydrogencarbonate, and water were uniformly mixed and mixed for 1 minute. Finally, the wheat flour was placed, and the mixture was stirred and mixed until it was uniformly agglomerated to obtain a dough. The dough was stretched to a thickness of 3 mm and demolded into a circular shape having a diameter of 32 mm. The dough was baked for 8 minutes by using a fire at 200 ° C or 180 ° C under an oven to obtain a biscuit (the grease compositions of the above Examples 1 to 24 were used as Examples 1' to 24', respectively, and used. The oil and fat compositions of the above Comparative Examples 1 to 17 were each set as Comparative Examples 1' to 17').

[Test Example 1] Evaluation of baked cakes

After the biscuit obtained in the above Preparation Example 3 was cooled to room temperature, it was examined by 5 functional groups. Each of the members rated the appearance, taste, and food texture according to the following evaluation criteria, and evaluated based on the total score. The results are shown in Table 5 below.

<Appearance>

2 points: With a moderate baking color, no color unevenness was observed.

1 point: A little color unevenness was observed.

0 points: Color unevenness was observed.

<flavor>

2 points: The odor of the emulsifier was not felt.

1 point: I feel a little odor of emulsifier.

0 points: I feel the odor of the emulsifier.

<food sense>

2 points: moderate hardness, better chewing in the mouth

1 point: Slightly hard, the chewing feeling in the mouth is slightly worse

0 points: Harder, poor chewing in the mouth

[Preparation Example 4] Preparation of composite cake

Chocolate (trade name: Criollo chocolate suite, manufactured by Daitocacao Co., Ltd.) was melted at 60 ° C, and then cooled to 32 ° C, and 0.1% of Chocoseed A (manufactured by Fuji Oil Company) was added.

After placing 10 g into a cylindrical plastic cup having a bottom edge of 40 mm in diameter, one of the biscuits obtained in Preparation Example 3 was dropped from the top. After cooling at 5 ° C for 25 minutes, the mixture was allowed to stand at 15 ° C for 10 minutes to form a composite cake in which biscuits and chocolate were laminated, and taken out from the plastic cup to obtain a composite cake. (The biscuits using the above-described Examples 1' to 24' were respectively set to Example 1 "~24", and the biscuits using the above Comparative Examples 1' to 17' were set as Comparative Examples 1" to 17")

[Test Example 2] Evaluation of composite cakes

The composite cake obtained in the above Preparation Example 4 was subjected to evaluation of whiteness.

The prepared composite cake was stored at 30 ° C for 1 day, and then stored at 20 ° C for 2 days, and the color of the biscuit portion in the composite cake was measured before and after storage, and the change in color was determined as a color difference, and whitening was performed. Indicator of degree. Color measurement was performed for each composite cake at three points, and the color difference was obtained by substituting the following formula, and the average value of the two color differences was evaluated. The color measurement of the above three points is specifically measured by the simple spectrophotometer NF333 (manufactured by Nippon Denshoku Co., Ltd.) along the diameter of the biscuit, L*, a*, b* of the biscuit. The color difference is obtained by the following formula. The smaller the color difference, the smaller the color change and the less white.

The results are shown in Table 5 below.

As shown in Table 5, the baked confectionery produced using the fat or oil composition containing no emulsifier was inferior in food texture (Comparative Example 1'). Further, it was confirmed that the baked confectionery produced by using the fat or oil composition containing the nonionic emulsifier having an HLB of less than 12 has a poor food texture (Comparative Examples 2', 4', 5', 8', 9 ').

Further, the baked confectionery prepared using the fat or oil composition containing the polyglycerol fatty acid ester of HLB of less than 12 or the polyglycerol condensed ricinoleic acid ester was the result of the poor appearance (Comparative Examples 2', 8').

Further, even if the content of the emulsifier in the oil and fat composition is higher than the specification of the present invention, the emulsifier specified in the present invention is also a result of poor taste and texture of the baked confectionery (Comparative Example 11'). .

Further, when the content of C48 triterpene glycerin or C58 triterpenoid glycerin in the component (A) specified in the present invention is outside the range specified by the present invention, the food texture tends to be inferior (Comparative Examples 12', 13', 14', 15').

Further, almost all of the composite cakes obtained by using the oil-fat composition of Comparative Examples 1 to 17 in combination with the chocolate and the like have a degree of whiteness of 5.5 or more, and are easily deteriorated in quality (Comparative Example 1 "~12", Comparative Example 14 "~17").

On the other hand, the baked cake produced by using the fat or oil composition of the present invention has a good appearance, taste, and texture, and the whiteness is suppressed to 5.2 or less in the composite cake in which the baked cake and the chocolate are combined. The quality deterioration can be further suppressed.

Claims (14)

A fat or oil composition containing 0.2 to 3 parts by mass of the following component (B) with respect to 100 parts by mass of the following component (A): (A) a fat or oil containing 11% by mass or more of the carbon number of the constituent fatty acid The total of the total number of carbon atoms of the constitutive fatty acid of 48 to 7.5 mass% is 58% triglyceride, and the ratio of the saturated fatty acid having 12 carbon atoms is 4 to 8% by mass. The proportion of the unsaturated fatty acid having a carbon number of 18 is 40 to 50% by mass, and the ratio of the saturated fatty acid having a carbon number of 22 is 3 to 10% by mass; (B) an emulsifier selected from the group consisting of organic acid monoglyceride and stearin One or two or more kinds of a calcium lactic acid base, a sodium stearyl sulphate, and a nonionic emulsifier having an HLB of 12 or more. The fat or oil composition according to claim 1, wherein the oil of the component (A) contains 12 to 20% by mass of the total number of carbon atoms of the constituent fatty acids, and the total number of carbon atoms of the constituents is 48%, glycerol, and 3 to 6.5% by mass of the constituent fatty acids. The total is 58 醯 醯 glycerol, and all of the constituent fatty acids, the ratio of the saturated fatty acid having a carbon number of 12 is 4.5 to 6.5% by mass, the proportion of the unsaturated fatty acid having a carbon number of 18 is 42 to 50% by mass, and the saturation of the carbon number is 22 The ratio of fatty acids is 3 to 7% by mass. The fat or oil composition according to claim 1, wherein the fat of the component (A) contains 12.5 to 15% by mass of the total number of carbon atoms of the constituent fatty acids, and the total carbon number of the constituents is 48% triglyceride, and 3.5 to 5% by mass of the carbon number of the constituent fatty acids. The total is 58% triglyceride, and among all the constituent fatty acids, the ratio of the saturated fatty acid having a carbon number of 12 is 5 to 6% by mass, the ratio of the unsaturated fatty acid having a carbon number of 18 is 45 to 49% by mass, and the saturation of the carbon number is 22 The ratio of fatty acids is 4 to 5% by mass. The fat or oil composition according to any one of claims 1 to 3, wherein the fat or oil of the component (A) contains a total of 18% by mass or more of the constituent fatty acids, and the total number of carbon atoms is 52% triglyceride. The fat or oil composition according to any one of claims 1 to 3, wherein the fat of the component (A) contains 18 to 30% by mass of the total number of carbon atoms of the constituent fatty acids, and is 52 glycerol. The fat or oil composition according to any one of claims 1 to 3, wherein the fat of the component (A) contains 20 to 25% by mass of the total number of carbon atoms of the constituent fatty acids, and 52 is a triglyceride. The fat or oil composition according to any one of claims 1 to 3, wherein the fat or oil of the component (A) contains 10 to 25% by mass of the total number of carbon atoms of the constituent fatty acids, and is a total of 50% triglyceride. The fat or oil composition according to any one of claims 1 to 3, wherein the ratio of the saturated fatty acid having a carbon number of 16 to the total constituent fatty acids of the fat of the component (A) is 15 to 35 mass%. The fat or oil composition according to any one of claims 1 to 3, wherein the nonionic emulsifier having an HLB of 12 or more is one or two selected from the group consisting of polyglycerin fatty acid esters, sucrose fatty acid esters, and polysorbates. More than one species. The fat or oil composition according to any one of claims 1 to 3, wherein the emulsifier of the component (B) is selected from the group consisting of polyglycerol fatty acid esters having an HLB of 13 to 18 and polysorbates having an HLB of 13 to 18. One or two or more. The oil and fat composition according to any one of claims 1 to 3, wherein the organic acid monoglyceride is one or two selected from the group consisting of citric acid monoglyceride, succinic acid monoglyceride and diethylene decyl tartrate monoglyceride. More than one species. The oil and fat composition according to any one of claims 1 to 3, wherein the emulsifier of the component (B) is a succinic acid monoglyceride. A baked confectionery manufactured by using at least the fat or oil composition according to any one of claims 1 to 12, wheat flour, a saccharide or a sweetener, and water. A composite pastry which is a combination of the baked pastry and chocolate of claim 13.